What wine to drink with Japanese food: pairings that work
Whites with acidity
Albariño, verdejo, dry riesling or unoaked chardonnay. Their freshness cleanses the palate and balances the fat of the fish. A mineral white goes very well with oysters and shellfish.
Sparkling and champagne
Bubbles and acidity cut through fat, which is why cava, champagne or brut nature sparkling wine are classic allies of sushi and tempura.
Albariño, verdejo, dry riesling or unoaked chardonnay.
Rosé and light reds
A dry rosé or a lightly extracted pinot noir can accompany tuna, salmon or mild meats. Reds with a lot of tannin clash with raw fish.
Beef and wagyu
For wagyu, an elegant medium-bodied red, or even a structured white, works better than a powerful red that masks the delicacy of the fat.
A wide drinks list
In a tasting-menu restaurant it is worth asking the dining-room team for the pairing that best accompanies each course.
Experience Teppei Nii’s cuisine
Japanese-Mediterranean tasting menu in the heart of Eixample, Barcelona.